I have a couple of vegan friends and I was thinking to myself the other day that there’s a really lack of low-carb vegan options. I came up with this mash up of Japanese Soul Cooking’s Curry Udon and Post Punk Kitchen’s Broccoli Curry Udon. I managed to keep it low carb by using shirataki noodles. This is what they look like:
If you haven’t had them before, use something else like gluten-free noodles, spaghetti squash, or strips of sautéed cabbage. People have some really strong feelings about these noodles, and I agree that they can taste a bit like trying to chew rubber bands. They aren’t something I eat regularly, but I don’t hate them. (Talk about damning with faint praise.) Anyhow, if you know the particular beast that is these noodles and you don’t mind them, follow the directions in their entirety. Okay, let’s go!
- 1 tbsp Amarillo Yellow Coloring
- 1 cup of water, divided
- 2 8-oz packages shirataki fettuccine noodles
- 1 tbsp sesame oil
- 3 tbsp olive oil
- ½ red onion, sliced
- 10oz frozen broccoli spears
- 1 tsp red pepper flakes
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 14.5oz vegetable broth
- 1 tbsp cornstarch
- Furikake (optional)
- Add Amarillo Yellow Coloring to ½ cup of hot water and stir to dissolve.
- Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
- Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
- Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
- Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
- Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
- Drain the noodles and add them to the skillet.
- Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.
- If you’d like, sprinkle on a bit of furikake.
- Enjoy!
You’ll need:
- 1 tbsp Amarillo Yellow Coloring
- 1 cup of water, divided
- 2 8-oz packages shirataki fettuccine noodles
- 1 tbsp sesame oil
- 3 tbsp olive oil
- ½ red onion, sliced
- 10oz frozen broccoli spears
- 1 tsp red pepper flakes
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 14.5oz vegetable broth
- 1 tbsp cornstarch
- Furikake (optional)
Add Amarillo Yellow Coloring (pictured below) to ½ cup of hot water and stir to dissolve.
Drain shirataki noodles and toss in the colored water until each noodle is a vibrant orange. This step is optional, but it makes the dish look a lot more appealing.
Add sesame oil, olive oil, red onion, broccoli spears, red pepper flakes, curry powder, ground cinnamon, ground ginger to skillet.
Cook on medium high heat for 2 minutes, stirring to make sure everything is coated with the oil and spices.
Combine vegetable broth, ½ cup water, and cornstarch and add to skillet.
Bring to a boil, cover and cook on medium heat for 15 minutes, until broccoli is tender.
Drain the noodles and add them to the skillet.
Cook on medium high heat for approximately 5 minutes, stirring to make sure each noodle is coated in the curry sauce.
If you’d like, sprinkle on a bit of furikake (a mixture of sesame seeds, salt, sugar and seaweed).
Enjoy!
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